Mussels & Squid In a Spicy Tomato-Sausage Broth
Appetizer, Dinner, Main Course
When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!
1 tbsp olive oil
1 medium red onion, finely diced
1/2 tsp salt
1 hot fennel sausage (or Italian sausage), casing removed, broken into small pieces
2 tsp fennel seeds
2 tsp dried, crushed red pepper flakes
4 large garlic cloves, minced
1-2 tsp hot chili puree
1 1/2 cup dry white wine
1/2 cup chopped flat leaf Italian parsley, plus more for serving
2 cans diced tomatoes, 27 oz total
1 cup chicken, vegetable or seafood stock, no salt added
1 cup frozen corn kernels
2 lbs fresh mussels, scrubbed and de-bearded
3 large squid, cleaned, cut into 1/2-in rings
Crusty bread, 1/2-in thick slices
1 lemon, cut into 8 wedges
NanoBond Essential Pan
Products to Use:
Heat an essential pan or Dutch oven over medium-low heat.
Add the oil, onions & salt, cook 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
Discard any mussels that do not open. Sprinkle with chopped parsley.
Bring the whole pot to the table and let everyone scoop small portions at a time.
Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth. Also, don’t forget a bowl to discard the mussel shells.
De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.